Butter Cup Cakes

When I was younger these cupcakes will be gone very fast. The aroma and the taste of it just make you want to have more. Once you start , you simply cannot stop. Well this has been passed on to the next generation. When I was back in Singapore some time ago, my cousin asked me to teach her something simple so I suggested this. To her surprise, the 3 kids loved it and to make it more attractive she added M&M  chocolate too. This is just the basic, you can add whatever topping or filling you like. Its really easy as it look.

Ingredients:

• 250gm         Butter
• 200gm         Self Raising Flour
• 200gm         Sugar
• 1Tsp            Vanilla Essence
• 7                  Eggs

Method:

1. Whisk the eggs and sugar.
2. Then add in the butter, self raising flour and vanilla essence.
3. Continue to whisk till the batter is light & fluffy.
4. Heat up the oven to 175deg
5. Arrange the paper cupcake into the mold and pour in the batter.
6. Baked it for 25mins or till golden brown.

Fruit Cake

I never like fruit cake but this time round I actually tried it when Deborah made it for the family.  The taste was just nice and I really love it. So of course I found out how to make it of course. I made this for the Spring gathering at my place, I gave 2 to the Norwegian house mates to try. It was right out from the oven but they just pop it into their mouth and love it.When I came down the second time for the second tray, I gave them again since they love it so much. I had my go after it was cool then realised that the cake was too sweet for me but I guessed they loved sweet stuffs. I guess I need to cut back on the sugar as I added more raisin which is why the cake was so sweet but is really up to individual. I cut from 1/2 cup sugar to 1/3cup sugar.

Ingredient:

• 1/2 Cup       Shredded coconut
• 1 1/2 Cup    Self-Raising Flour
• 1/2 Cup       Raisin
• 1/3 Cup       Sugar
• 125gm          Butter
• 2 tbsp          Golden syrup
• 1                  Egg ( Beaten)

Methods:

1. Melt the butter with sugar and the syrup.
2. When it cool add in the beaten egg. Mix it well.
3. Add in the Self-raising flour.
4. Then add in the remaining dry ingredients.
5. Scope 1 tpsn of the mixture in the cupcake
6. Bake at 175deg for 15mins or till top golden brown.

           

                 

Fruit cake

Wishing all a Happy New Year. A better year ahead. Be all in great health and wealth.Huat ah.

Scone

Had this the first time at my Aunt place when I first visited Brissy in 1996. Never knew that this is so easy and so nice to eat it warm with butter or strawberry jam. Ever since I came back to do my studies, did not get a chance to eat Aunt's scone.Then when I went over to the house for lunch and i saw the recipe file which my aunt kept all her recipes. Jot it down and learnt to make it. Since never seen my Aunt making it before so not very sure what is it like. When I mixed everything , it seem very moist not sure if that is right so added more flour into it and knead it a little only later Aunt told me not to knead as the scone will out to be hard like a rock. So from experience, I learnt my mistake and now back on the track.

Ingredients:

• 250gm          Butter
• 5Cups          Self-raising Flour
• 2 1/2 Cups   Milk
• 1/4Tsp         Salt

Methods:

1. In a mixing bowl put in the flour then the butter, using rubbing in method.
2. Run in the butter into the flour with the finger tip, till it mixed even with no lumps.
3. Make a hole in the middle of the mixture then pour in the milk.
4. Stir it slowly till well mixed, if too wet sprinkle some flour. It has got to be moist.
5. Flour the board and cut it into shape.
6. Preheat the oven at 200 deg.
7. Bake it for 12-15mins or till slightly brown.

The tip for this is DO NOT KNEAD the dough.After mixing all the ingredients, just scope it out and place it on the floured board. Pat both hand with some flour and spread out the dough.

Banana Cake

This recipe was taken off Mrs Leong's cookbook. As my house mate Cindy was asking me about banana cake so I decided to try this out. The problem with this is, in the book it did not mention how long or when do I stop whisking the eggs. So I worked it myself and still baked a delicious banana cake..

Ingredients:

• 8-10 Small       Bananas
• 440gms           Butter
• 4Tbsp             Condensed Milk
• 440gms           Castor Sugar
• 1/2 Tsp           Salt
• 1 Tsp               Vanilla Essence
• 9                      Eggs
• 340gms           Self-raising flour ( Sifted)

Methods:

1. Mash the banana with a fork
2. Cream the butter, condensed milk and 220gms sugar for 5 mins
3. Add Salt and vanilla essence.
4. In a clean mixing bowl, whisk eggs with 220gms sugar till thick and creamy that is when all the bubbles are gone.
5. Fold in 1 cup of the egg mixture to the creamed butter till well mixed.
6. Add the rest of the egg mixture, mashed bananas and lastly the sifted flour.
7. Stir as lightly as possible so as not to input more air into it.
8. Preheat the oven at 165deg.
9. Pour into a greased cake tin and bake it in oven for 1-1 1/4 hours.

Sour cream banana cake

Thanks to Sue if not i would not get to eat such delicious sour cream cake. If you never you never know. : ) When I first the cake, I was like oh no icing sure very sweet but to my surprise not at all cos no sugar but just white chocolate and sour cream. Like the cake but did not get a chance to know how to make it till when Auntie came over to visit Sue. So I met up with Auntie for dinner before she fly back to Ipoh, this time her trip very short but it was a fruitful trip for me. Sue making the cake for her mom to bring back to Ipoh so got a chance to see how it was made. So I made it this year as my birthday cake.

Ingredients: 

Cake:

125gm           Butter, softened
3/4 Cup        Caster Sugar
1 Tsp            Vanilla essence
2 Eggs           Room temperature
3/4 Cup         Sour Cream
1 Cup             Mashed banana, 3 very ripe ones
2 1/4 Cups    Self -raising flour
1/4 Tsp          Bicar Soda

Icing:

180gm            White chocolate
1/4 Cup           Sour cream


Methods:

1. Preheat the oven to 180deg. Grease the base and side pan.
2. Use an electric mixer to beat the butter, sugar and vanilla essence until pale and creamy.
3. Add in the eggs, 1 at a time. Beat it well
4. Using a spoon to gently fold in the sour cream and bananas
5. Sift flour and bicar soda over batter and fold it through gently.
6. Pour mixture in the pan and bake for 50 - 60mins or until when a skewer come out clean after inserting it into the centre.
7. Allow it to stand for 5 mins before turning it out onto a wire rack.
8. Then melt the chocolate in the mircowave 3 times for 25-30sec each ,then add in the sour cream
9. Stand it for about 10 minutes or slightly thickened.
10. Pour it over the cake and allow it to drizzle down to the sides.

Almost ready

Sour cream banana cake

I will say the sour cream really goes well with the white chocolate, cos for someone who does not like sour cream like Jeanne even praise that was great and kept taking the icing to eat. And guess what I made it again last night for someone special :). Happy Birthday to you my dear.